Herb-roasted new potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | 14 oz small red potatoes, |
| .unpeeled (or russets) | ||
| ¼ | cup | Chopped fresh basil or 1 tsp |
| .dried basil | ||
| 1 | tablespoon | Chopped fresh oregano or 1 |
| .tsp dried | ||
| 1 | tablespoon | Olive oil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2¼ | ounce | Grated parmesan cheese |
Directions
1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.
2. In a large bowl, combine the basil, oregano,oil,salt and pepper.
Add the potatoes and toss to combine.
3. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese.
4. Bake for 20-25 minutes of until tender and golden brown.
VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish Yellow potatoes, both of which have yellow flesh. Substitute 2 t.
chopped dried rosemary for the basil and oregano.
Serving size: 1 cup. Per serving: ½ F, ½ Protein, 1 bread.
Nutritional values: 185 calories per serving, 7 gm protein, 6 gm fat, 26 gm carbohydrates, 8 mg cholesterol, 391 mg sodium.
Source: Weight Watchers Cookbook Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 Note: These are GREAT!!!!